Several times a month we connect with our contributors showing where they have been, where they are now, and what’s up for the future.
Name: Mary Lou Buschi
Title of Pieces Published in Sweet: “My Husband Holds Up a Pair of Mismatched Socks“
Issue: 15
Find Her:
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Mary Lou holds an MFA in poetry from the MFA Program for Writers at Warren Wilson College and a Master of Science in Urban Education from Mercy College. Her poems have appeared in many literary journals such as Ploughshares, FIELD, Willow Springs, Indiana Review, Radar, Thrush, Tar River, Cream City, Pank, Rhino, The Laurel Review, among others. Be sure to see what else she is up to on her website.
What are some major accomplishments you have had since your Sweet publication?
I have a new book out with Lily Poetry Review Books, Blue Physics as well as new poems in Ploughshares and Glacier Journal.
Can you tell us about a current/ongoing project that you’re excited about?
I have been learning the art of Encaustic painting which involves painting with heated wax. The physical aspect of this art form is informing my poetry. The next project will be combining poetry and physical art.
Who is your favorite author?
I will stick with those who have departed because I am a fan of so many poets writing today, more so than ever! Brigit Pegeen Kelly, Sylvia Plath, Virginia Woolf, Theodore Roethke, Charles Simic, Larry Levis, and of course Louise Glück.
What is your favorite poem/essay/book?
I have so many favorites it’s impossible to list them all but as far as a book of essays I love Mary Ruefle’s Madness, Rack, and Honey. The essays/lectures are works of art.
What inspires you to write?
Listening to poetry being read and reading.
What are you reading right now?
I tend to read many poetry books at the same time. On my nightstand: Helen of Troy is High AF by Sonia Greenfield, Stop Lying by Aaron Smith, Standing in the Forest of Being Alive by Katie Farris.
What is your favorite sweet? We would love for you to share a recipe or link to place that serves it. Pictures are great, too!
Banoffee Pie. The first time I had it was in Ireland.
Ingredients
1 (13.4 ounce) can dulce de leche
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
2 teaspoons ground ginger (Optional)
6 tablespoons butter, melted
3 bananas, sliced
1 1/2 cups heavy cream
3 tablespoons powdered sugar chocolate shavings (Optional)
espresso powder (Optional)
Directions
Gather ingredients.
Preheat the oven to 350 degrees F (175 degrees C).
Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl.
Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
Bake crust in preheated oven until set, about 12 to 15 minutes.
Cool crust on a wire rack for 15 minutes.
Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes.
Spread whipped cream over bananas.
Refrigerate pie for at least 2 hours to overnight.
Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving.
We have had many Banoffee things from coffee to crepes while here in the UK and we agree…delicious! Can’t wait to try to make this!
Thank you, Mary Lou, for taking the time to reconnect with us again! We look forward to seeing more of your work in the future!
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